2 jars marinated artichoke hearts
1 sm. onion, finely chopped
1 clove garlic
4 eggs
1/4 c. finely dry bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. oregano
1/8 tsp. Tabasco
2 c. shredded sharp Cheddar cheese
2 tbsp. minced parsley

Drain marinade from 1 jar of artichoke hearts. Drain and discard the marinade from the other jar of artichoke hearts. Chop artichokes and set aside.

Heat marinade in frying pan over medium heat. Add onion and garlic; cook until onion is limp. Beat eggs with fork in bowl. Stir in bread crumbs, salt, pepper, oregano and Tabasco. Add cheese, parsley, artichokes and onion.

Turn into a greased 7 inch square pyrex pan. Bake uncovered in a 325 degree oven for 30 minutes or until set. Cool in pan and cut into 1 inch squares. Serve warm or at room temperature. Makes approximately 6 dozen. You may freeze these. If frozen, bake approximately 15 minutes at 325 degrees.